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1200. Introduction to Food Science and Engineering

3.00 credits

Prerequisites: Not open to ENGR or CHEG students. Recommended preparation: high school algebra and chemistry.

Grading Basis: Graded

Introduction to the chemistry and engineering concepts related to the commercial and personal preparation of various foodstuffs, including meats, dairy, baking, and beverages. In-class demonstration and small laboratory projects. CA 3.

No classes found.